عنوان
پدید آورنده
موضوع
رده
SF271
SF271
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
1489976817
(Number (ISBN
9781489976819
Erroneous ISBN
1489976795
Erroneous ISBN
9781489976796
NATIONAL BIBLIOGRAPHY NUMBER
Number
dltt
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Fundamentals of cheese science /
General Material Designation
[Book]
First Statement of Responsibility
Patrick F. Fox [and others]
EDITION STATEMENT
Edition Statement
2nd ed
Edition Statement
2nd ed
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource (803 pages)
GENERAL NOTES
Text of Note
6.10 Citrate
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index
CONTENTS NOTE
Text of Note
Preface to Second Edition; About the Authors; Chapter 1: Cheese: Historical Aspects; 1.1 Introduction; 1.2 Cheese Production and€Consumption; 1.3 Cheese Science and€Technology; References; Suggested Reading; Chapter 2: Overview of€Cheese Manufacture; 2.1 Selection of€Milk; 2.2 Standardization of Milk Composition; 2.3 Heat Treatment of€Milk; 2.4 Cheese Colour; 2.5 Conversion of€Milk to€Cheese Curd; 2.5.1 Acidification; 2.5.2 Coagulation; 2.5.3 Post-Coagulation Operations; 2.5.4 Removal of€Whey, Moulding and€Pressing of€the€Curd; 2.5.5 Special Operations; 2.5.6 Salting
Text of Note
2.5.7 Application of€Ultrafiltration in€Cheesemaking2.6 Ripening; 2.7 Processed Cheese Products; 2.8 Whey and€Whey Products; Chapter 3: Principal Families of€Cheese; 3.1 Introduction; 3.1.1 Rennet-Coagulated Cheeses; 3.2 Rennet-Coagulated Cheeses; 3.2.1 Internal Bacterially-Ripened Varieties; 3.2.1.1 Extra-Hard Cheeses; 3.2.1.2 Hard Varieties; 3.2.1.3 Semi-Hard Varieties; 3.2.1.4 Cheeses with€Eyes; 3.2.1.5 High Salt Varieties; 3.2.1.6 Pasta Filata Varieties; 3.2.2 Mould-Ripened Cheeses; 3.2.2.1 Surface Mould-Ripened Varieties; 3.2.2.2 Blue-Veined Cheeses; 3.2.3 Surface Smear-Ripened Cheeses
Text of Note
3.3 Acid-Coagulated Cheeses3.4 Heat/Acid-Coagulated Cheeses; 3.5 Concentration/Crystallization; 3.6 Visual Appearance of€Selected Cheeses; 3.7 Ultrafiltration Technology in€Cheesemaking; References; Suggested Reading; Chapter 4: Chemistry of€Milk Constituents; 4.1 Introduction; 4.2 Lactose and€Other Carbohydrates; 4.2.1 Structure of€Lactose; 4.2.2 Biosynthesis of€Lactose; 4.2.3 Lactose Equilibrium in€Solution; 4.3 Milk Lipids; 4.3.1 Milk Fat as€a€Emulsion; 4.4 Milk Proteins; 4.4.1 The Caseins; 4.4.2 The Casein Micelle; 4.4.3 Whey Proteins; 4.4.4 Minor Proteins; 4.5 Milk Salts; 4.6 pH of€Milk
Text of Note
4.7 Physico-Chemical Properties of€MilkReferences; Chapter 5: Bacteriology of€Cheese Milk; 5.1 Introduction; 5.2 Sources of€Microorganisms; 5.3 Mastitis and€Other Diseases; 5.4 Milking Machines and€Bulk Tanks; 5.5 Natural Inhibitors; 5.6 Pathogens in€Raw Milk; 5.7 Raw Milk Cheeses; 5.8 Pasteurisation; 5.9 Alternatives to€Heat Treatment; 5.9.1 Treatment with€Hydrogen Peroxide; 5.9.2 Lactoperoxidase-H2O2-Thiocyanate; 5.9.3 Bactofugation; 5.9.4 Microfiltration; 5.9.5 Pre-Maturation; 5.10 Standards for€Raw Milk; Suggested Reading; References; Chapter 6: Starter Cultures; 6.1 Introduction
Text of Note
6.2 Types of€Starters6.2.1 Mesophilic Mixed Cultures; 6.2.2 Thermophilic Mixed Cultures; 6.2.3 Defined-Strain Cultures; 6.2.4 Natural Cultures; 6.2.5 Molecular Analysis of€Cultures; 6.2.6 New Sources of€Starters; 6.3 Adjunct Cultures; 6.4 Measurement of€Growth; 6.5 Effect of€Temperature; 6.6 Taxonomy; 6.6.1 Lactococcus; 6.6.2 Enterococcus; 6.6.3 Streptococcus; 6.6.4 Leuconostoc; 6.6.5 Lactobacillus; 6.7 Phylogeny; 6.8 Metabolism of€Starters; 6.8.1 Proteolysis; 6.8.2 Arginine Metabolism; 6.8.3 Lactose Metabolism; 6.8.4 Excretion of€End-Products; 6.9 Respiration in€Lactic Acid Bacteria
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SUMMARY OR ABSTRACT
Text of Note
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles
OTHER EDITION IN ANOTHER MEDIUM
Title
Fundamentals of Cheese Science.
International Standard Book Number
9781489976796
TOPICAL NAME USED AS SUBJECT
Cheese-- Microbiology.
Cheese.
Food science.
(SUBJECT CATEGORY (Provisional
TEC-- 003000
DEWEY DECIMAL CLASSIFICATION
Number
637
.
3
LIBRARY OF CONGRESS CLASSIFICATION
Class number
SF271
Class number
TP248
.
65
.
F66
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Cogan, T. M.
Fox, P. F.
Guinee, Timothy P.
McSweeney, P. L. H.
CORPORATE BODY NAME - ALTERNATIVE RESPONSIBILITY
Ohio Library and Information Network.
ORIGINATING SOURCE
Date of Transaction
20201222014615.5
Cataloguing Rules (Descriptive Conventions))
rda
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
270410
Y
